Compound Monograph
Theaflavins
Theaflavins are the reddish polyphenol pigments that form when green-tea catechins oxidise during black-tea production.
Classification
Theaflavins are theaflavin class (benzotropolone polyphenols), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (1)
Theaflavins are naturally occurring theaflavin class (benzotropolone polyphenols), found in Tea. They are well tolerated orally (low toxicity).
Research & Evidence
Theaflavins are a group of reddish-orange polyphenol pigments — including theaflavin and its mono- and digallate esters — that form when the catechins of green tea are oxidised during black-tea manufacture. They give black tea much of its colour and brisk taste and are studied for antioxidant and other activities. As a class they are benzotropolone-based polyphenols distinct from the simple flavonoids, though often grouped with tea polyphenols.
Toxicity & Safety
As normal constituents of black tea, theaflavins are consumed routinely and regarded as low in toxicity at dietary levels. Concentrated extracts are less well characterised.